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Time In: 1-10pm
<br /> Time Out: 3:00 pm
<br /> �...Q ...P San Joaquin County
<br /> y� Environmental Health Department
<br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232
<br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd
<br /> '9Gl P Oftt�
<br /> Food Program Official Inspection Report
<br /> Name of Facility: LA PALOMA MEAT MARKET Date: 09/21/2017
<br /> Address: 5 E SONORA ST, STOCKTON 95203
<br /> Owner/Operator: PONCE, EMILIO Telephone: (209)323-8668
<br /> Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS)
<br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 09/22/2017
<br /> VIOLATIONS AND CORRECTIVE ACTIONS
<br /> Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7;
<br /> 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health
<br /> and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of
<br /> the food facility.
<br /> #7 Hot and Cold Holding Temperatures MAJOR
<br /> OBSERVATIONS:Beans in pot were not hot enough at 125 F. Shall be 135 F or higher a all times.
<br /> Saw lots of boxes with raw meat at room temperature when inspection started.All meat shall be immediately moved inside
<br /> walk in cooler at time of delivery.
<br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998,
<br /> 114037, 114343(a))
<br /> #13 Food Contamination and Adulteration MAJOR
<br /> OBSERVATIONS:Some cans on shelves are leaking and some are bloated. Remove, immediately.
<br /> Saw spoiled produce inside cooler. Remove, daily.
<br /> CALCODE DESCRIPTION:Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it
<br /> impure or injurious to health. No food containing artificial trans-fat,including oil, shortening,or margarine containing trans-fat may be
<br /> stored, distributed,or served by, or used in the preparation of any food within a food facility(113967, 113976, 113980, 113988, 113990,
<br /> 114035, 114254(c), 114254.3, 114377)
<br /> #21 Hot and Cold Potable Water Not Available MAJOR
<br /> OBSERVATIONS:Hot water is not available. Facility is closed and shall not reopen until hot water of 120 F is available.
<br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times.
<br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
<br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization
<br /> OBSERVATIONS:Did not see buckets with sanitizer at cooks line and at meat cutting area. Shall be provided at all times.
<br /> Need 100 ppm chlorine solution. Change it several times daily.
<br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097,
<br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141)
<br /> FA0002745 PRO160719 SCO01 09/21/2017
<br /> EHD 16-23 Rev.06/30/15 Page 1 of 4 Food Program OIR
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